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This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.
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Vegan Chorizo Chestnut Stuffing

Servings 6 servings
Author Dora S.


  • 1 (7 cups) loaf Sourdough, bread, cut into large cubes
  • 1 Carrot, large, chopped
  • 2 Celery stalks, chopped
  • 1 Onion, yellow, chopped
  • 8 oz. Vegan chorizo (see note)
  • 1/3 cup Roasted chestnuts, chopped
  • 1 tsp. Sage, fresh, chopped
  • 1 Flax egg (1 tbsp. groung flax seed + 2 1/2 tbsp. water)
  • 1 cup Almond milk, unsweetened
  • 1 cup Vegetable stock
  • 1/2 tsp. Salt


  • Preheat oven to 375F.
  • Spread cubed bread on a sheet pan and toast in oven, about 5 min. Set aside.
  • Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp.  Set aside.
  • Set a large sauté pan to medium heat and add chorizo. Cook vegan chorizo stirring frequently until slightly brown, about 5-7 min. Remove from pan and set aside.
  • Add vegetable puree to sauté pan, reduce heat to low, and cook until almost dry, about 7 minutes. Remove from pan and set aside.
  • In a large bowl combine chorizo, vegetable puree, bread, 1/3 cup of chestnuts, and chopped sage.
  • In a medium bowl combine 1 tbsp. ground flax seed and 2 ½ tbsp. of water and let sit for 5 minutes. Pour in vegetable stock, salt, and almond milk and whisk well. Pour this over bread mixture and fold to combine.
  • Place mixture in an 8 x 12 baking dish, and bake for 30 min. uncovered, or until top is golden brown.


I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones.